Why rosemary is good for you

Rosemary is safe when taken in low doses, but if consumed in very large doses if can lead to serious side effects, such as vomiting, spasms, or even pulmonary edema. Please consult with your doctor before incorporating rosemary into your diet.

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment.

Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. Some of the many potential health benefits of rosemary include: Rosemary is a rich source of antioxidants and anti-inflammatory compounds, which are thought to help boost the immune system and improve blood circulation.

It can increase the effects of diuretic drugs, including:. Because of its diuretic effects, rosemary might cause the body to lose too much water, and the amount of lithium in the body can build up to toxic levels.

Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. J Agric Food Chem. Atsumi T, Tonosaki K. Smelling lavender and rosemary increases free radical scavenging activity and decreases cortisol level in saliva. Psychiatry Res. In vivo assessment of antidiabetic and antioxidant activities of rosemary Rosmarinus officinalis in alloxan-diabetic rabbits.

J Ethnopharmacol. Anti-ProLiferative effect of Rosmarinus officinalis L. PLoS One. Cheung S, Tai J. Anti-proliferative and antioxidant properties of rosemary Rosmarinus officinalis. Oncol Rep. Food Chem Toxicol. Carnosic acid inhibits the growth of ER-negative human breast cancer cells and synergizes with curcumin.

Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J Food Prot. Antimicrobial activity of clove and rosemary essential oils alone and in combination. Phytother Res. Antitumor effect of 5-flourouracil is enhanced by rosemary extract in both drug sensitive and resistant colon cancer cells. Pharmacol Res. PDR for Herbal Medicines. Montvale, NJ: Thomson Healthcare; Randomized trial of aromatherapy.

Successful treatment for alopecia areata. Arch Dermatol. Chemistry and antioxidative factors in rosemary and sage. Karpiska Tymoszczyk M.

Effect of addition of ground rosemary on the quality and shelf life of turkey meatballs during refrigerated storage. Br Poult Sci. Inhibitory effect of commercial green tea and rosemary leaf powders on the growth of foodborne pathogens in laboratory media and oriental style rice cakes.

J Food Proct. Anti-angiogenic properties of carnosol and carnosic acid, two major dietary compounds from rosemary. Eur J Nutr.

Antioxidant properties of Mediterranean spices compared with common food additives. The effects of lavender and rosemary essential oils on test-taking anxiety among graduate nursing students. Holist Nurs Pract. Long term intake of rosemary and common thyme herbs inhibits experimental thrombosis without prolongation of bleeding time.

Nutrition facts vary slightly because the concentration is different with each version, but using rosemary in your food is not likely to make a substantial difference in the calorie count or nutrient makeup of your meal. A one tablespoon serving of dried rosemary provides just under 11 calories, according to USDA data.

Most of those calories come from carbohydrate in the form of fiber, but rosemary is not a significant source of carbs, sugar, or fiber. A typical one-tablespoon serving of rosemary is also not likely to provide significant micronutrients.

However, you will get a small amount of vitamin A, vitamin C, vitamin B6, and folate. Minerals in rosemary include calcium, iron, and magnesium, and manganese. Rosemary has a flavor that is often described as similar to pine.

Some also describe it as pungent, lemony, or bitter. Fresh rosemary is easily found in the produce section of most markets. It is relatively hearty and stays fresh longer than many other herbs when kept in the refrigerator crisper. For that reason, many cooks prefer using fresh rather than dried rosemary. Like all dried herbs and spices, store dried rosemary in an airtight container in a cool dark space.

Properly stored, it is likely to stay good for three to four years. Rosemary pairs well with roasted meats, tomato, and vegetable dishes. It is commonly used in Italian cuisine. Rosemary is often used when making pizza and is often combined with other herbs in spice blends. Try any of these delicious recipes with rosemary:. Some people also flavor oils, such as olive oil, by adding a sprig of rosemary and letting it infuse. When used in typical amounts to flavor food, rosemary is likely safe for most people.

It is also possibly safe when used medicinally in appropriate doses for a short period of time. According to medical sources, a typical dosage of rosemary leaf is 4 to 6 grams daily. They advise that rosemary essential oil should not be used internally. There are some reports of allergic reaction to rosemary when taken in high doses.

Side effects may include vomiting, spasms, coma, and in some cases, fluid in the lungs. Lastly, rosemary dosages should not be used by pregnant women or women who wish to become pregnant. What is the best substitute for rosemary in recipes? Many cooks use thyme or tarragon as a substitute for rosemary in recipes. Sage and marjoram are also used by some cooks. Can I eat the rosemary stems? The stem of the rosemary plant is woody and difficult to chew.

For that reason, cooks generally remove the small rosemary leaves from the stem before cooking, unless they plan to remove the stem after cooking. Get nutrition tips and advice to make healthy eating easier. Full Professional Monograph. Natural Medicines Comprehensive Database. Effectiveness of Rosmarinus officinalis essential oil as antihypotensive agent in primary hypotensive patients and its influence on health-related quality of life.

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